Vegan Freekeh Breakfast “Pudding”

  • Author:
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 6- 1 cup servings 1x
  • Category: Breakfast


  • 4 cups sweetened vanilla soy, coconut or almond milk (we used Silk Pure Almond)
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 cups freekeh*
  • 2/3 cup toasted slivered almonds
  • 1/4 cup raw pumpkin seeds
  • 2/3 cup dried cranberries
  • 1 tsp natural vanilla extract
  • 1 tbsp raw agave nectar (we used Wholesome Sweeteners)
  • Fresh berries for garnish
  • *Freekeh is green wheat that has been roasted and cracked. It’s high in fiber and protein and it compares nutritionally to other grains like quinoa. It is native to Lebanon, Syria and Egypt.


  1. In a large sauce pan, combine “milk”, brown sugar and cinnamon. Bring to a boil
  2. Add freekeh, reduce heat to low, cover and cook for about 12-15 minutes, until it starts to soften
  3. Off the heat, add vanilla, agave, almonds, pumpkin seeds and cranberries. Stir it all well together
  4. Return to heat and simmer for an additional 5 minutes
  5. Serve hot or cold, garnished with fresh berries
  6. ENJOY! From May I have that recipe


*NOTE: This is the cooking time we used to make the freekeh “al dente”, slightly chewy. For a softer consistency, increase the amount of milk by approximately 1/4 cup and the cooking time until you reach the desired consistency.